KR100270400B1 - A method of preparing for gratin using retort treatment - Google Patents

Abstract

The present invention relates to a method for producing a gratin dish using a retort processing technique, and more particularly, to preparing a gratin dish, which is a western dish, comprising a cooking method covering a soft processed cheese on a white sauce and a variety of solids. By using special seasoning blending technique and retort sterilization method by two-stage heating sterilization method, it is excellent in appearance and texture when cooked by microwave oven, and it can get a soft and deep and rich taste overall. In addition, the present invention relates to a method for manufacturing gratin dishes using retort processing technology popularized so that consumers can easily and cheaply enjoy a diet at any time by making instant food.

Description

Method for manufacturing gratin dishes using retort processing technology

The present invention relates to a method for producing a gratin dish using a retort processing technique, and more particularly, to preparing a gratin dish, which is a western dish, comprising a cooking method covering a soft processed cheese on a white sauce and a variety of solids. By using special seasoning blending technique and retort sterilization method by two-stage heating sterilization method, it is excellent in appearance and texture when cooked by microwave oven, and it can get a soft and deep and rich taste overall. In addition, the present invention relates to a method for manufacturing gratin dishes using retort processing technology popularized so that consumers can easily and cheaply enjoy a diet at any time by making instant food.

In general, gratin is famous for France and its taste varies according to the ingredients used in each region.

Potatoes are mainly used in cooking gratin, and vegetables such as mushrooms, bell peppers, and onions are used depending on the region, and seafood is used in coastal regions. Spread the seasoning sauce on the main ingredients, and then sprinkled with powdered cheese and breadcrumbs on the surface of the main ingredients and bake until the surface is browned to prepare a gratin dish. These seasoning sauces are especially important for gratin because they influence the overall flavor of the gratin dish. On the other hand, white sauce-based sauces are suitable for chicken, seafood, noodles, and vegetables, while brown sauce and tomato sauce are well harmonized with meat. In addition, it is generally known that vegetables are not served in cooking gratin, and it is known that they should be prepared and eaten immediately so that they can be tasted and not served as banquet dishes. East Asian Encyclopedia, P 319-P 320].

These gratins have been highly nutritious and unique in their tastes, and have been in great demand for gratins, but they can be tasted only at restaurants specializing in western cuisine, and they are preserved shortly after being cooked. Due to the severe eating is uncomfortable, there is a problem that is difficult for the average consumer to taste.

Therefore, it is not only hygienic and safe but also easy for consumers to buy gratin, a traditional western dish, and very easy to eat. Especially, the popular gratin is excellent because of its excellent taste and texture and long-term preservation distribution at room temperature. For this reason, the present invention, in the manufacture of gratin cuisine, which is a traditional Western dish, uses a special seasoning technique that includes a variety of solids and a cooking method for covering soft processed cheese on a white sauce, and includes a two-stage heating process. By using the method of sterilizing retort by sterilization method, when cooked and cooked in a microwave oven, it is excellent in its appearance and texture, and gives a soft and deep and rich taste overall, and maximizes chewing satiety. Consumers can eat at any time easily and cheaply The purpose of the present invention is to provide a method for producing gratin dishes using retort processing technology popularized.

Figure 1a is an embodiment for potatoes, carrots and mushrooms during the pretreatment process of the method for producing a gratin cooking according to the present invention,

Figure 1b is an embodiment of the chicken in the pretreatment process of the method for producing a gratin cooking according to the present invention,

Figure 1c is an embodiment of the pasta during the pretreatment process of the method for producing a gratin dish according to the present invention,

Figure 1d is an embodiment of the bacon during the pretreatment process of the method for producing a gratin cooking according to the present invention,

Figure 1e is an embodiment of the shrimp in the pre-treatment process of the method for producing a gratin dish according to the present invention,

Figure 1f is an embodiment of the white roux during the pretreatment process of the method for producing a gratin dish according to the present invention,

Figure 2 is an embodiment of the manufacturing process of the white sauce in the method for producing a gratin dish according to the present invention,

3 is a schematic process diagram for preparing a gratin dish according to the present invention.

The present invention provides a method for producing a gratin cuisine using solids and seasoned sauces and cheeses of any composition, comprising: a first step of pretreating each of the solids and the white sauce raw material; A second process of preparing a white sauce; A third step of filling the container with solids, followed by filling the white sauce, and then filling the soft processed cheese thereon; A fourth step of applying vegetable cooking oil to the composition on which the third step is carried out, then covering the lid and sealing it over a second time, and then performing an air-containing two-stage heat sterilization using a retort machine, and then cooling and inspecting it again. Characterized in that consists of.

In more detail, the present invention is as follows.

The present invention relates to a method for preparing a gratin dish and a composition thereof. In the cooking of a gratin dish, which is a traditional Western dish, a special seasoning compounding technique is applied which includes a soft cooking cheese on a white sauce and a variety of solids. Regarding the method for sterilizing retort by a steam-containing two-stage heating sterilization method, the method for preparing a gratin dish according to the present invention will be described in more detail according to the accompanying drawings.

First, in the first step, there is a step of pretreatment of a solid raw material in order to control the generation of microorganisms initially. In cooking the gratin dishes according to the present invention, the solids used as the main ingredients are mainly potatoes, vegetables such as mushrooms, green peppers and onions may be used according to each fat, and various materials such as using seafood in coastal regions. It can be used, which will be described in detail as shown in Figure 1a to 1f pre-treatment process of each material constituting the solid used in the present invention.

As shown in Fig. 1A, semi-dried frozen potatoes or raw potatoes, which are cubes having a length of 10 to 15 mm, carrots cut to a length of 5 to 15 mm cubes, and 1 to 5 mm The sliced mushrooms are then boiled in water at 90 to 100 ° C. for 2 to 8 minutes, cooled at 10 to 20 ° C., and then dehydrated to complete the solid. If the temperature for blanching the above potatoes, carrots and mushrooms is less than 90 ° C or the time for warming up is less than 2 minutes, it is difficult to control the initial bacterial count due to the lack of sterilization, whereas the temperature of the blanching exceeds 100 ° C. If the warming time exceeds 8 minutes, not only does the tissue recede, but may affect the properties of the final product.

In addition, as shown in Fig. 1B, the chicken is cut into 5 to 20 mm x 5 to 20 mm x 5 to 20 mm, boiled in 90 to 100 ° C. for 2 to 8 minutes, then dehydrated and allowed to cool. . If the temperature at which the material is heated is lower than 90 ° C. or the time for the temperature is lowered to less than 2 minutes, there is a risk that the material will deteriorate if cooling is insufficient, since uncooked portions of the raw material may occur. If the temperature is higher than 100 ℃ or the time of the blanching time more than 8 minutes, the problem of the yield of raw material is lowered, it may cause a deterioration of quality due to excessive loss of gravy.

In addition, as shown in Fig. 1c, the pasta is boiled in water at 90 to 100 DEG C for 2 to 8 minutes, cooled at 10 to 20 DEG C, and then dehydrated to obtain oil coating quickly with vegetable liquid cooking oil. Complete the solids. At this time, the amount of vegetable liquid cooking oil used should be 2 to 5% of the amount of pasta used, and the elapsed time from poaching to oil coating should be fast within 10 minutes. At this time, when the temperature of pasta is lowered to 90 ° C or less than 2 minutes, the temperature of the pasta tissue is insufficient to cause the tissue to harden in the final product, whereas the temperature of blanching exceeds 100 ° C. If the time of boiling or boiling exceeds 8 minutes, the moisture in the pasta tissue becomes excessive, and the problem of tissues being soaked out in the final product. In addition, the oil coating on the pasta prevents the surface of the pasta from occurring, and also prevents the material from sticking to each other when filling the gratin container, which is the next process, in the final product. It often prevents water separation from occurring and improves the texture of chewing gratin cooked products. If the use of vegetable liquid cooking oil is less than 2% of the amount of pasta, it is not preferable because the oil is not evenly coated on the pasta, whereas if it is used more than 5%, the amount of oil is higher than that of the pasta. This is undesirable because it causes oil separation.

In addition, as shown in Fig. 1D, bacon is cut into 10-30 mm x 5-15 mm x 2 mm, put vegetable liquid cooking oil in a roaster, and roasted for 5-20 minutes at a temperature of 100-180 ° C, followed by oil. After the removal, the solid to be obtained by cooling is completed. At this time, if the temperature of the bacon is less than 100 ℃ or less than 5 minutes to fry, it is not preferable to control the initial bacterial count due to the lack of sterilization treatment, while the temperature of roasting exceeds 180 ℃ or roast time When this time exceeds 20 minutes, not only the structure is hardened but also the problem that the raw material yield is lowered occurs. At this time, the amount of vegetable liquid cooking oil used is preferably 0.5 to 1.5% of the amount of bacon used, if the amount of vegetable liquid cooking oil to be used is less than 0.5% relative to the amount of bacon used , Bacon is not sticking to the roaster during the roasting process is not preferable, whereas when used in excess of 1.5%, the loss of raw material by using an appropriate amount of cooking oil is also undesirable.

In addition, as shown in Fig. 1E, the shrimps are boiled in water at 90 to 100 DEG C for 2 to 8 minutes in the size as they are, and then dehydrated and allowed to cool. If the temperature at which the material is heated is lower than 90 ° C. or the time for the temperature is lowered to less than 2 minutes, there is a risk that the material will deteriorate if cooling is insufficient, since uncooked portions of the raw material may occur. If the temperature is higher than 100 ℃ or the time of the blanching more than 8 minutes, the problem of the yield of the raw material is lowered, the quality can be deteriorated due to excessive loss of juice.

In addition, as shown in Figure 1e, the white roux can be obtained by cooling the gravity content after roasting for 1 to 3 hours at a temperature of 90 ~ 100 ℃ in the roaster, the heating temperature and time is the white roux It is preferable because the color and flavor can be adjusted appropriately. If the roasting temperature of the roaster is less than 90 ℃ or less than 1 hour, the flavor of white roux may not be properly expressed. On the other hand, if the roasting temperature exceeds 100 ℃ or the time exceeds 3 hours, The color and flavor of the is poor, which is undesirable.

Next, the second step is to prepare a white sauce, the white sauce used in the present invention should be made particularly delicious as a material that determines the overall taste of the gratin dish. In addition, since the white sauce contains starch and a stabilizer, it exhibits fluidity so as to be easy to fill and easy to eat at a temperature of 50 to 85 ° C, while having a property of curing at a temperature below 40 ° C. Therefore, the change in physical properties during heating and cooling is remarkable, and the physical properties are hardened at room temperature, so that the overall shape of the product is kept from being scattered. When heating with a microwave oven, the physical properties are softened, so it is suitable for eating and has an excellent texture. Therefore, when the soft processed cheese is filled into the product, the contents can be maintained without mixing the contents even if the product is impacted or flipped when transported or stored at room temperature.

The manufacturing method of the white sauce according to the present invention will be described with reference to FIG. First, 3-8 wt% white roux, 1-5 wt% cheese powder, 1-4 wt% starch, 0.1-0.8 wt% stabilizer, 0.1-0.5 wt% seasoning, 0.01-0.1 wt% spices, and 33.6-80.8 constant Weigh the weight percent and put it into the double pot equipped with a stirrer. The mixture was heated in a double pot and then heated and stirred for 5 to 60 minutes at a temperature of 75 to 95 ° C., followed by gelatinization. 2 to 8% by weight of fresh onions and 2 to 10% by weight of oil and fat were added to the double pot. After heating until it becomes 75-95 degreeC, 10-30 weight% of fresh cream is thrown into the said double pot, and it is then heated at the temperature of 75-95 degreeC for 5 to 30 minutes. If the heating temperature and the heating time are out of the above range, the viscosity of the source, the initial number control and the filling process are not easy. At this time, when the heating temperature reaches 75 ° C or more, the reason for adding the oil and fresh cream is because the oil is solid at room temperature so that it can be dissolved quickly and easily stirred, and the fresh cream can be suppressed to be easily deteriorated at room temperature. Because there is.

The third process is a process of filling the pretreated solids, the white sauce and the soft processed cheese, as shown in FIG. 3. First, the solids pre-treated in the prepared gratin preparation container are individually filled, and the solids are largely 5 to 20% by weight, 5 to 10% by weight of pasta, 1 to 6% by weight of sweet corn, depending on the type of material to be filled. Potato type using 1 to 4% by weight of bacon as a solid; Chicken type using 5 to 20% by weight of chicken, 3 to 8% by weight of mushrooms, 2 to 6% by weight of carrots and 2 to 6% by weight of potatoes, 5 to 10% by weight of shrimp, 5 to 10% by weight of pasta, and 2 to 2% of carrot It can be divided into three types of shrimp type using 6% by weight and 2 to 6% by weight of potatoes, and one of the three types described above is selected to individually fill the solids.

After filling the solids in the same way as described above, 30-50% by weight of the white sauce is charged. When filling a white sauce, the temperature is maintained at 50 to 85 ° C. and the filling viscosity is maintained at 3 to 8 cm with a Bostwick viscometer because the white sauce can be spread properly in the container and the soft processed cheese This is because the filling prevents mixing of the white sauce and the soft processed cheese with each other, as well as preventing secondary contamination by microorganisms. In this case, if the white sauce is less than 30% by weight or added in excess of 50% by weight, it is not preferable because the texture and texture of the product is not balanced. Then, 20 to 40% by weight of the soft processed cheese was filled, and the soft processed cheese used in the present invention was 40 to 70% by weight of one or two or more types of natural cheese, 5 to 10% by weight of butter, and 0.5 to emulsified salt. It is preferable to contain 3% by weight and an integer of 17 to 54.5% by weight, the filling temperature is 50 to 90 DEG C, and the filling viscosity is 5 to 25 cm with a Bostwick viscometer because the ductility This is because the processed cheese can be properly spread in the container, and the soft processed cheese and the white sauce are not mixed with each other, as well as to prevent secondary contamination by microorganisms. If the soft processed cheese is added in an amount less than 20% by weight, the soft processed cheese does not cover the sauce sufficiently, resulting in poor texture and poor taste balance, whereas when the soft processed cheese is added in excess of 40% by weight, The taste is strong, which is undesirable. Thereafter, 0.2-1% by weight of vegetable liquid cooking oil is applied onto the soft-processed cheese to prevent the soft-processed cheese from sticking to the lid of the gratin container. The vegetable liquid cooking oil used at this time is easy to use for products with high moisture content because it contains 1 ~ 4% by weight of emulsifier and 0.01 ~ 0.05% by weight of antioxidant for vegetable oils, Good sex and delayed maintenance.

The lid of the gratin container is then covered and sealed over a second time, with a primary sealing temperature of 180 to 220 ° C and a secondary sealing temperature of 175 to 215 ° C, a secondary sealing temperature rather than a primary sealing temperature. By lowering the temperature to 5 to 10 ° C., the over-sealing phenomenon does not occur and the sealing failure is prevented. At this time, when the primary sealing temperature is less than 180 ° C, it is not preferable because the sealing is not performed completely due to the lack of the sealing temperature. On the other hand, when the temperature exceeds 220 ° C, the donut phenomenon occurs due to over-sealing, which is not preferable.

The fourth step is a sterilization, cooling and inspection process. The sterilization is carried out by a two-stage heating sterilization using a retort machine. The sterilizer is first heated at a temperature of 80 to 95 ° C. for 5 to 15 minutes to be present in the container. After making the temperature of the content to be uniform, secondary heating is performed for 20 to 90 minutes at the temperature of 110-125 degreeC. If the temperature of the sterilizer is less than 110 ° C. when the secondary heating is performed, it is not preferable because it takes a long time for sufficient sterilization. On the other hand, if it exceeds 125 ° C., the quality of the product due to the high temperature may be adversely affected. Not desirable In addition, if the heating time is less than 20 minutes, sufficient sterilization is not achieved, while if the heating time exceeds 90 minutes, heat denaturation occurs in the product, which is not preferable.

As such, the reason for using the air-containing two-stage heat sterilization method is to prevent deformation of the container due to the pressure during the sterilization process and to reduce the exposure of the outside of the product to high temperature for a long time by the two-stage heating. This is because efficient sterilization can be suppressed while minimizing quality change. In addition, products that have been cooled to room temperature may have poor product sterilization, poor sealing, or defective containers. Therefore, after the first pinhole check, the product is sampled again. After 2 weeks of constant temperature test at temperature ℃ to determine whether the product is defective or not, after the product is stored in a constant temperature space for a certain period of time after complete inspection and packaging is completed.

The gratin cooked product manufactured by the method according to the present invention is a sterilized retort product, which is preserved for 8 months at room temperature, and can be used as an instant food that can be easily eaten by heating in a microwave when a general consumer eats. It is.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1

20% by weight of potatoes, cut into cubes and blanched for 5 minutes at a temperature of 90 ° C .; 15% by weight of pasta, which was blanched at a temperature of 90 ° C. for 5 minutes, cooled at 10 ° C. and then rapidly oil-coated with a vegetable liquid cooking oil; After cutting to 10 mm × 5 mm × 2 mm and roasting with vegetable liquid cooking oil, oil was removed and 4% by weight of cooled bacon and 6% by weight of sweet corn were prepared as a solid. White rouge was prepared by roasting at a temperature of 2 hours.

Then 6% by weight of white roux, 3% by weight of cheese powder, 3% by weight of starch, 0.6% by weight of stabilizer, 0.2% by weight of seasoning, 0.05% by weight of spices and 57.15% by weight of purified water were added to a double pot with a stirrer. The mixture was heated and stirred. Then, when the heating temperature reached 90 ° C., 7% by weight of fresh onions and 3% by weight of fats and fats were added to the double-pot, and then heated and stirred again, when the heating temperature reached 90 ° C., 20 weights of fresh cream were added. White sauce was prepared separately by heating with stirring for 10 minutes.

Then, first, the pretreated solids were individually filled into the gratin preparation container, and 89% by weight of the white sauce heated to 70 ° C. was filled thereon, and 55% by weight of the soft processed cheese heated to about 70 ° C. was completely placed thereon. After filling by application, 1% by weight of vegetable cooking oil was applied, and then the lid was immediately covered and sealed over a second time with a primary sealing temperature of 200 ° C and a secondary sealing temperature of 190 ° C. Then, using a retort-containing two-stage heating sterilization, the first heating for 10 minutes at a temperature of 90 ℃ and then sterilized by secondary heating for 30 minutes at a temperature of 120 ℃ and then the cooling process A gratin dish was prepared.

Example 2

It was prepared in the same manner as in Example 1, except that the solid was prepared by using 20 wt% of chicken, 10 wt% of mushroom, 8 wt% of carrot, and 7 wt% of potato.

Example 3

It was prepared in the same manner as in Example 1, but the gratin was prepared by using the solids used differently at 15% by weight of shrimp, 15% by weight of pasta, 8% by weight of carrots and 7% by weight of potatoes.

Comparative Example 1

It was prepared in the same manner as in Example 1, but a gratin dish was prepared using 20% by weight of white sauce and 10% by weight of soft processed cheese.

Comparative Example 2

It was prepared in the same manner as in Example 1, but a gratin dish was prepared using 60% by weight of white sauce and 50% by weight of soft processed cheese.

Comparative Example 3

In preparing the gratin dish, it was prepared without using the retort processing technique.

Experimental Example 1: Brittleness sensory test

The gratin dishes prepared in the above Examples and Comparative Examples were eaten every 20 days over three weeks by 20 panelists aged 12 to 60 years, and the erosive sensory test was conducted. At this time, each panel member was asked about the texture of each product and the degree of satiety when chewing, and scored a perfect score of 100 points. The results are shown in Table 1.

division Texture Satiety Example 1 92 94 Example 2 90 92 Example 3 91 93 Comparative Example 1 43 32 Comparative Example 2 34 56 Comparative Example 3 97 95

Experimental Example 2 Preservation Test

Preservation test was performed by leaving each gratin dish prepared in the above Examples and Comparative Examples for 8 months at room temperature. At this time, the preservation test was measured by measuring the presence of mold on the surface of the product, the results are shown in Table 2.

division Mold occurrence Example 1 Not detected Comparative Example 3 Detected after 3 days

Experimental Example 3: Appearance retention test

Each gratin dish prepared in the above Examples and Comparative Examples was vibrated at room temperature using a vibrator (Shaking Machine, model name: VS-8480SP, manufacturer: Vision Science), and then the change of the properties was compared with the properties before the experiment. The results are shown in Table 3.

division Change of appearance Example 1 ○ Comparative Example 1 × Comparative Example 2 ○ Comparative Example 3 △ ○: no change △: normal X: severe change

As described above, in preparing a gratin dish, which is a traditional Western dish, retort sterilization is carried out by a two-stage heating sterilization method with a special seasoning formulation technique containing a variety of solids and a cooking method covering soft processed cheese on a white sauce. By using the method, you can get a soft, deep and rich taste as a whole, maximize the feeling of chewing satiety, and keep each layer without mixing the contents such as the sauce part and the cheese part even if the product is shaken or flipped during distribution handling. When cooked in the microwave, the beautiful color of the brown cheese is preserved as it causes the texture. In addition, there is almost no change in physical properties in the product even during long-term storage has the effect of maintaining the original taste and nutrition of the solid as it is.

Claims (7)

CLAIMS 1. A method for producing a gratin dish using solids and seasoned sauces and cheeses of any composition, comprising: a first step of pretreating each solids and white sauce raw material; A second process of preparing a white sauce; A third step of filling the container with solids, followed by filling the white sauce, and then filling the soft processed cheese thereon; A fourth step of applying vegetable cooking oil to the composition on which the third step is carried out, then covering the lid and sealing it over a second time, and then performing an air-containing two-stage heat sterilization using a retort machine, and then cooling and inspecting it again. Method for producing a gratin dish applying retort processing technology, characterized in that consisting of. The method of claim 1, wherein the air-containing two-stage heat sterilization is performed for 5 to 15 minutes at a temperature of 80 to 95 ° C., followed by secondary heating at a temperature of 110 to 125 ° C. for 20 to 60 minutes. Method for producing a gratin dish applying a retort treatment technology, characterized in that performed. According to claim 1, 5 to 20% by weight of potatoes, 5 to 10% by weight of pasta, 1 to 6% by weight of sweet corn and 1 to 4% by weight of bacon and 30 to 50% by weight of white sauce, soft processing 20 to 40% by weight of cheese and 0.2 to 1% by weight of vegetable oil, using a retort treatment technique. The retort processing technique according to claim 1, wherein 5 to 20% by weight of chicken, 3 to 8% by weight of mushrooms, 2 to 6% by weight of carrots and 2 to 6% by weight of potatoes can be used as the solids. Method of producing gratin dishes. The retort processing technique according to claim 1, wherein 5 to 10% by weight of shrimp, 5 to 10% by weight of pasta, 2 to 6% by weight of carrots, and 2 to 6% by weight of potatoes can be used. Method of producing gratin dishes. The method of claim 1, wherein the white sauce is 3 to 8% by weight of white roux, 1 to 5% by weight of cheese powder, 1 to 4% by weight of starch, 0.1 to 0.8% by weight of stabilizer, 0.1 to 0.5% by weight of seasoning, 0.01 to 0.5% of spices. A retort treatment technique using 0.1 wt% and an integer of 33.6 to 80.8 wt% and having a filling viscosity of 3 to 8 cm with a Bostwick viscometer at a temperature of 50 to 85 ° C. and showing solid form at room temperature Method of producing gratin dishes. The method according to claim 1, wherein the soft processed cheese contains 40 to 70% by weight of one or two or more kinds of natural cheese, 5 to 10% by weight of butter, 0.5 to 3% by weight of emulsion salt and 17 to 54.5% by weight of water, A method for producing a gratin dish using a retort treatment technique, wherein the filling viscosity is 5 to 25 cm with a Bostwick viscometer at a temperature of 50 to 90 ° C. and shows solidity at room temperature.